Roasted Salmon with Fennel and Lemon

Ingredients:

• (2 1/2-lb.) salmon tail-end fillets, about 1 inch thick
• 4 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small fennel bulb, very thinly sliced
• 1 lemon, thinly sliced
• 2 tbsp. chopped fresh dill
• dill sprigs and lemon slices for garnish

Makes 8 (6 oz.) Servings

1. Heat oven to 475 F.
2. Rinse salmon and pat dry. Using your fingers or tweezers, remove any small bones from the fillets. Rub oil all over the fillets (skin included). Sprinkle each fillet with salt and pepper.
3. Place one fillet, skin side down, on a wire rack over a baking pan, then layer fennel, lemon, and dill across the surface of the fillet. Place the remaining fillet, skin side up, on top of the first fillet. Using kitchen twine, tie the halves of the fish together so they stay in place while cooking.
4. Roast salmon (on the rack over the baking pan) until the skin appears lightly browned and fish is cooked through, about 20 minutes. Remove string, transfer to a serving platter, and serve hot.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a wonderful way to kick-start your healthy lifestyle. This dish is also perfect for spring with the lemon, fennel and dill. You can also grill the salmon, fennel and lemon and the meal will still be delicious. I highly recommend using Alaskan Sockeye salmon in this recipe because Sockeye is very meaty and it melts in your mouth when it is cooked right. Don't forget to serve your favorite grilled vegetables on the side.